Cream and Eggs for the Tort

After the apples and candied citron have been layered in the paste, the next step in the preparation of the receipt (recipe) Tort dePomme is to then boil a Pint of Cream, and drawit up thick with the Yolks of four or five Eggs, a little Sugar, and a blade of Mace. This thickened custard is then poured over the apples and the tort is now in the bake kettle for baking.

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